This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness.
This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
70 K 4.5/5 (10 reviews)
60 min.
Easy
3.35 €
1 kg
9 IngredientsLast modified on: March 3rd 2019
750 g cauliflower
250 g 
1 litre 
grated nutmeg
50 g 
1 tablespoon 
2 slices smoked ham
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Prepare 750 g cauliflower.
Stage 2 - ⌛ 10 min.
Peel 250 g potatoes and slice, then rinse.
Stage 3 - ⌛ 3 min.
Put the cauliflower and potatoes in a large saucpan. Pour in 1 litre whole milk, then add salt, pepper and grated nutmeg.
Stage 4 - ⌛ 20 min.
Put on mdeium heat and bring to the boil.
Cook until the potatoes and cauliflower are just tender.
Cook until the potatoes and cauliflower are just tender.
Stage 5 - ⌛ 5 min.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 5 min.
Pour 1 tablespoon olive oil into a small frying pan on high heat.
When good and hot, add 2 slices smoked ham and fry until crisp.
When good and hot, add 2 slices smoked ham and fry until crisp.
Stage 8 - ⌛ 2 min.
Break up the ham slices into small slivers.
Stage 9 - ⌛ 1 min.
Mix the ham bits into the cauliflower purée.
Stage 10
Serve hot, preferably in small individual dishes.
Remarks
It is not essential to cook the vegetables in milk, but it does give a better creamy texture.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
How much will it cost?
- For 1 kg : 3.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Cannelés, Paris flan filling, Sandwich bread, Celeriac and sesame soup, Pistachio confectioner's custard, ... See them all 68
Cauliflower
Like these other recipes: Cauliflower tabbouleh, Cauliflower, chicken and avocado salad, Gratin "grilled inside", Country vegetable soup, Chorba, ... See them all 49
Potatoes
Like these other recipes: Mini Mont d'Or fondue with "spuds in blankets", Morteau sausage , Potato wallets, Ardennes Salad, Gratin Comtois, ... See them all 84
Smoked ham
Like these other recipes: Bistro-style red endive salad, Red rice pannequets, "Buttonhole" quail eggs, Melting Epoisses on toast , Ham and cheese slices with spring onions, ... See them all 30
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011773 K3.5 8 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023259 K 24.6 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.